Dungeness crab toast is topped with jicama, avocado and a green goddess aioli. Some of the dishes at Faith & Flower are modern takes on cocktail snacks. (Cheryl A. Guerrero / Los Angeles Times)
Carnitas pizza is made with confit pork, creme fraiche and chili verde. The tart salsa verde makes the pizza seem like an antojitos platform. (Cheryl A. Guerrero / Los Angeles Times)
Faith & Flower’s decor is ornate, with tractor-sized chandeliers and wall treatments involving dozens of mirrors. (Cheryl A. Guerrero / Los Angeles Times)
The yolks of the deviled Jidori eggs, which are topped with Korean chili and kimchee, have been whirred with spicy kimchee as well. (Cheryl A. Guerrero / Los Angeles Times)
Duck liver mousse tarts are topped with grenadine-candied onions. (Cheryl A. Guerrero / Los Angeles Times)
Bartender Andrew Paniagua, right, prepares drinks at the bar, which has a cocktail program that includes barrel-aged concoctions, milk punches and crustas inspired by 19th century bar manuals. (Cheryl A. Guerrero / Los Angeles Times)
Cocktails include, from top, the Oxford, the Vaudeville and the Dark and Stormy phosphate. (Cheryl A. Guerrero / Los Angeles Times)
Whole Tai snapper is roasted in seaweed and embers and served with charred scallion vinaigrette. (Cheryl A. Guerrero / Los Angeles Times)
Longanisa sausage is grilled over mesquite and served with a reduction of blood and vinegar. (Cheryl A. Guerrero / Los Angeles Times)
Customers begin to fill the dining room early in the evening at Faith & Flower, in the WaterMarke Tower near the L.A. Convention Center and Staples Center. (Cheryl A. Guerrero / Los Angeles Times)
An assortment of mignardises includes chocolates, passion fruit marshmallow, honeycomb candy, petite Madeleine, almond biscotti and chocolate truffle. (Cheryl A. Guerrero / Los Angeles Times)
Another dessert is the strawberry Breton, an almond spongecake topped with star anise meringue and strawberry sorbet. Pastry chef Indelisa Zarate also makes a pistachio financier with cherries. (Cheryl A. Guerrero / Los Angeles Times)
